Healthy Chinese Chicken Noodle Recipe

I love Chinese food, but it’s not something I make at home very often because I usually don’t have half the ingredients that the recipes call for, and always thought that it was way easier to just pick up some takeout from my fav Chinese resto. But, I finally figured out a recipe that’s healthy, easy, doesn’t require a million ingredients that I never have or use, and honestly, it’s pretty damn tasty too!

1 – 2 2 oz. package(s) Thai Kitchen brown rice noodles (I used 1 pack for 2 of us, but you can use another one if you like more noodles)
1/2 lb. boneless skinless chicken breasts, cubed
1 tbsp. Bragg Liquid Aminos or low sodium soy sauce
1 tbsp. rice vinegar
2 tbsp. sesame oil
2 tbsp. freshly grated ginger
1 tbsp. coconut oil
1 clove garlic, minced
1/2 – 1 tsp. crushed red pepper flakes (depending on how spicy you like it!)
1 cup broccoli florets
1 rib of celery, sliced
1 carrot, julienned
Stir fry sauce, recipe below
Optional garnish: 1 sliced green onion, sesame seeds

In a small bowl add the liquid aminos, rice vinegar, 1 tbsp. sesame oil and 1 tbsp. ginger, stirring to combine. Add chicken to the marinade, making sure each piece is well coated. Set aside.

Cook noodles according to package directions, set aside.

Heat 1 tbsp. sesame oil over medium-high heat in a wok or large skillet. Add the chicken and stir fry until the chicken is cooked through, about 5 minutes. Remove the chicken from the pan, and keep warm.

Add 1 tbsp. coconut oil (or sesame oil) to the hot pan. Add garlic and crushed red pepper pan, stir fry for 20 seconds. Add broccoli, carrots, celery and 1 tbsp. ginger and stir fry until vegetables begin to soften, about 3 minutes. Add noodles, chicken and stir fry sauce to the pan and stir fry for an additional 1-2 minutes. Remove from heat and add garnishes as desired and enjoy!

Serves 2

Stir Fry Sauce:
3 tbsp. Bragg liquid aminos or low sodium soy sauce
1 tbsp. honey
1 tbsp. rice vinegar

Place all the ingredients in a bowl, stir well to combine.

Stir-Fry Chinese Noodles with Chicken and Vegetables

Healthy Ground Turkey Rice Bowl Recipe

I love rice bowls when I go out and have always thought that they were a healthy dining-out option until I saw the fat/calorie count of them at some of my fav restos, so I had to figure out how to make a healthier version at home. Here’s a delicious, healthy and quick at-home version of a Chipotle bowl.  Try to use as many organic ingredients as you can to make this even better for you!

1 cup brown rice
2 tbsp. olive oil
1 clove garlic, chopped
1/2 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 lb. lean ground turkey
1/3 cup chicken stock
3 tbsp. taco seasoning
1 cup black beans, rinsed
1 cup corn, thawed if frozen or from a can
Salt and pepper to taste
Optional Toppings:  homemade guacamole, salsa, cheese, Greek yogurt, chopped cilantro, green onions
Cook brown rice according to package directions.  Set aside.
In a large pan, heat oil over medium heat.  Add garlic, onion, green and red pepper and sauté until vegetables soften, about 5 minutes.  Add turkey meat, and break up the meat.  Add chicken stock and taco seasoning and cook until turkey is cooked through, about 10 minutes.  Add corn and beans and cook an additional 1-2 minutes until the corn and beans are heated through, and season with salt and pepper to taste.  Remove from heat.
Assemble bowls:  start with rice, add turkey mixture, top with your favorite toppings and enjoy!
Serves 4-6

Quick Homemade Guacamole:
2 avocados, halved, seeded and peeled
Juice of 1 lime
Salt and pepper to taste

Place avocado in a bowl, add lime juice and mash with a fork. Season with salt and pepper to taste.

Pitaya Shake Recipes

As you know from a previous post, Pitaya is my absolute favorite superfruit. Packed with antioxidants, fiber, vitamins and more, it’s a delicious fruit with tons of health benefits and a bright pink color 🙂 I’ve tried pitaya smoothies at local juice bars, but recently got my own supply of the Pitaya Plus smoothie packs and have been making my own pitaya protein shakes at home. I start almost every day out with a protein shake, and I’ve really loved incorporating the Pitaya Plus smoothie packs into my daily shake routine. Here are just a few of my favorite recipes that I’ve made, and I definitely recommend that you try them out or get creative and create your own favorite! You can buy Pitaya Plus smoothie packs at most health food stores, or you can have them delivered directly to your door!

Pitaya Superfood Protein Shake

1 Pitaya Plus smoothie pack
1/2 banana
1/2 cup frozen blueberries
1 cup spinach
1 tbsp. flax or chia seeds
1 serving vanilla flavored protein powder (Vega One recommended Vega One – All-in-One Nutritional Shake Packet-French Vanilla SeQuel 10 Packet)
1 1/2 cups water or coconut water
Add all the ingredients in a blender until you reach your desired consistency.

Pitaya Bannaberry Protein Shake

1 Pitaya Plus smoothie pack
1/2 banana
1/2 cup strawberries
1 tbsp. almond butter
1 serving vanilla flavored protein powder
1 1/2 cups water or cocount water

Add all the ingredients in a blender until you reach your desired consistency.

Chocolate Lovers Pitaya Protein Shake

1 Pitaya Plus smoothie pack
1 serving chocolate flavored protein powder (Vega One recommended Vega One Nutritional Shake, Chocolate, 10 Count)
1 tbsp. cacao nibs
1 1/2 cups unsweetened almond milk

Add all the ingredients in a blender until you reach your desired consistency.

Pitayaberry Protein Shake

1 Pitaya Plus smoothie back
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 serving vanilla flavored protein powder
1 1/2 cups water or coconut water

Add all the ingredients in a blender until you reach your desired consistency.

Creamy Lobster Pasta with Fresh Tomatoes Recipe

Sometimes after a long week, my favorite thing to do on a Friday night is to stay in, cook dinner and watch a movie. I bought some great lobster tails and wanted to make something delicious with them and was leaning towards a pasta dish.  After a lot of my healthier cooking this week, Mark  asked if I could make a “regular” pasta dish. In Mark terms, this means using regular pasta (not brown rice or whole wheat), butter, cheese and some cream.  Of course agreed right away because you know my whole mottos is about  finding balance – not just with the food that I eat but with my relationship as well. He’s been a great sport when it comes to not complaining about the healthier food that I’ve been cooking for us, so I didn’t hesitate when it came to making him happy with this meal and making it the way that he wanted. I did try to sneak in some healthier elements in there by using all organic ingredients, cutting the cream in half by also using low fat milk, and adding tomatoes but overall it was the rich and creamy pasta dish that he wanted. We enjoyed our meal with some great wine and a movie, and had a perfect Friday night at home together!

Creamy Lobster Pasta with Tomatoes 
2 1/2 cups of your favorite pasta
2 lobster tails, meat removed from shells, chopped
1 clove garlic, chopped
2 tbsp. butter
1 tbsp. flour
3/4 cup heavy cream
3/4 cup low fat milk
1 cup of your favorite shredded cheese, any mix that you like
3/4 cup chopped plum tomatoes
Salt and pepper to taste
Pinch of each: ground nutmeg, sweet paprika, cayenne pepper
Chopped chives or crushed red pepper to garnish (optional)
Cook pasta according to package instructions, drain and reserve in a large pot.
While pasta is cooking, heat 1 tbsp. of butter in a pan over medium/height heat.  Add garlic and lobster meat to the pan and cook until the lobster is cooked through, about 5 minutes.  Set aside.
Melt 1 tbsp. of butter to a pot over medium heat.  Whisk in the flour, and whisk constantly for 3 minutes, making sure there are no lumps.  Slowly stir in cream and milk, until combined.  Turn the heat down to low and simmer for 10 minutes.  Remove from heat and slowly stir in cheese, and pinches of nutmeg, paprika and cayenne pepper.  Season with salt and pepper to taste.
Add the lobster meat, and tomatoes to the pasta.  Slowly add the cream sauce, using as much or little as you like.  Serve immediately, add garnish if you want, and enjoy!

Matcha Green Tea Latte Recipe

Since I don’t drink coffee anymore, I’m always in search of new and delicious non-coffee alternatives that go beyond just a cup of tea.  While I don’t miss coffee per se, I do miss my vanilla lattes and was searching for something comprable when I came across matcha green tea.  Matcha is a finely powdered green tea that’s made from more mature whole tea leaves grown in the shade. The health benefits of matcha tea surpass regular green tea in terms of antioxidants and nutritional value, and you’d have to drink 10 cups of regular green tea to get the same benefits that you would from one cup of matcha!

Besides being high in antioxidants, matcha helps to boost your metabolism, aids in detoxification, burns calories, is full of fiber, lowers blood sugar and cholesterol, is full of vitamins (vitamin C, magnesium, zinc to name a few), fights against viruses, and helps to calm and relax.  You can find matcha at most health food stores or online.  I’ve been drinking the organic DoMatcha and you can find it at Whole Foods or online.  Here’s my quick and easy recipe for your own at-home matcha latte . . . enjoy!

I sprinkle my matcha latte with a sprinkle of cinnamon 
1/2 – 1 tsp. matcha powder
2 oz. hot water
6 oz. steamed/frothed milk of  your choice (I use organic unsweetened vanilla almond milk)
Pour matcha into a cup.  Add hot water to matcha a stir until it combines and becomes a smooth paste.  Add frothed milk, stir and enjoy!
Tips:  You can also omit either the water or the milk, and have an all water or all milk matcha tea as well.  To get my milk frothy I use a milk brother from Ikea that works great.